Inactivation of wine-associated microbiota by continuous pulsed electric field treatments

  1. González-Arenzana, L. 2
  2. Portu, J. 2
  3. López, R. 2
  4. López, N. 1
  5. Santamaría, P. 2
  6. Garde-Cerdán, T. 2
  7. López-Alfaro, I. 2
  1. 1 Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA), Ctra. NA 134, km. 53, San-Adrián, Navarra, Spain
  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Revista:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Año de publicación: 2015

Volumen: 29

Páginas: 187-192

Tipo: Artículo

DOI: 10.1016/J.IFSET.2015.03.009 SCOPUS: 2-s2.0-84929502379 WoS: WOS:000356740800024 GOOGLE SCHOLAR

Otras publicaciones en: Innovative Food Science and Emerging Technologies

Objetivos de desarrollo sostenible

Resumen

Four different treatments of pulsed electric field (PEF) technology were tested in a continuous-flow system for inactivating 25 species of yeast, lactic acid bacteria and acetic acid bacteria associated with wines. Overall, the reached inactivation varied from 0.64 to 4.94 log units. Curiously, it was determined that the application of higher specific energy did not provide significant declination of yeast population, although significantly different inactivations were determined for bacteria. The inactivation of bacteria highly depended on each species and results corroborated different sensitivity of two Oenococcus oeni strains what could be related with their genetic characteristics. © 2015 Elsevier Ltd.